Apple-bacon steamed pasta with wine sauce

Name: Apple-bacon steamed pasta with wine sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 cube (42 g) fresh yeast; 2 TABLESPOONS + 75 g sugar; 100 g Butter or margarine; 250 ml Milk; 7-10 Tbsp Salt; 500 g Flour; 1 egg (size M); 1 small onion; 2 (100 g each; e.g.: Elstar) small apples; 100 g Breakfast bacon in fine strips; 1 TEASPOON dried marjoram; 7-10 Tbsp black pepper; 4 Egg yolk (size M); 7-10 Tbsp grated nutmeg; 200 ml dry white wine (e.g. Pfälzer Riesling); 6 TABLESPOONS Oil; 7-10 Tbsp Marjoram; 7-10 Tbsp Flour

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 cube (42 g) fresh yeast
2 TABLESPOONS + 75 g sugar
100 g Butter or margarine
250 ml Milk
7-10 Tbsp Salt
500 g Flour
1 egg (size M)
1 small onion
2 (100 g each; e.g.: Elstar) small apples
100 g Breakfast bacon in fine strips
1 TEASPOON dried marjoram
7-10 Tbsp black pepper
4 Egg yolk (size M)
7-10 Tbsp grated nutmeg
200 ml dry white wine (e.g. Pfälzer Riesling)
6 TABLESPOONS Oil
7-10 Tbsp Marjoram
7-10 Tbsp Flour

Directions

1
For the dough mix yeast and 1 tablespoon of sugar until the yeast becomes liquid. Melt the fat in a small pot, remove from heat and add milk. Put 1 pinch of salt, flour, 1 tablespoon of sugar and egg in a bowl. Add the fat-milk mixture and yeast to the flour mixture and knead everything into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rest in a warm place for about 45 minutes. Peel and finely dice the onion. Peel and quarter apples, remove core. Dice quarter finely. Leave bacon in a hot pan until crispy. Add apples, onion and marjoram, fry over low heat for about 5 minutes. Season with salt and pepper. Mix egg yolks with 75 g sugar and nutmeg. Whip over a hot water bath until creamy. Add the wine and continue beating until a thick, frothy sauce is formed. Leave to cool. Knead the dough once more and place on a floured work surface. Form into a roll and divide into 18 pieces. Form each piece into a round shape, press flat and add 1 tablespoon of filling to each piece. Whip the edges over it, press well and form into balls. Place on a floured work surface and leave to rise covered for approx. 20 minutes. Heat 125 ml water and 2 tablespoons of oil in a large coated pan. Sprinkle about 1/2 teaspoon of salt evenly into the pan. Place about 1/3 of the steamed pasta in the pan with some space between them. Put the lid on and cover and cook over medium heat for about 15 minutes. Increase the temperature in the last 5 minutes of cooking time. When all the liquid has evaporated, turn the steamed noodles over and fry from the other side for 1-2 minutes until golden brown. Take out steamed noodles, keep warm or serve immediately. Fry the rest of the steamed noodles in portions. Serve the steamed noodles with the wine sauce. Garnish with marjoram
2
Comments: The difficulty in frying steamed noodles lies in finding the right time to lift the lid. Do not lift the lid too soon, otherwise water will drip on the pasta and it will become unsightly. It is best to use a glass lid to wait for the liquid to evaporate. Finished steamed noodles crackle in the pan
3
30 minutes waiting time